Grated Carrot Salad With Dates and Oranges

By Martha Rose Shulman

Published January 15, 2014

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
10 minutes
Rating
4(105)
Comments
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The influences here are Moroccan. The orange juice brings out the sweetness of the carrots. The juices combine in a delectable way, the salad sweetened all the more by the dates and cinnamon.

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Ingredients

Yield:Serves 4

  • 1 pound carrots, grated on the medium blade of your grater

  • 8 dates, pitted and quartered lengthwise

  • 2 tablespoons fresh lemon juice

  • ¼ cup fresh orange juice

  • Salt to taste

  • ¼ teaspoon ground cinnamon, plus additional for sprinkling

  • 2 tablespoons olive oil

  • 2 to 3 oranges (as needed)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

59 grams carbs; 287 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 8 grams fiber; 636 milligrams sodium; 3 grams protein; 46 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl combine the carrots and dates.

  2. Step 2

    Whisk together the lemon juice, orange juice, salt, cinnamon and olive oil. Toss with the carrots.

  3. Step 3

    Remove the peel and pith from one of the oranges. Cut the sections away from between the membranes, holding the orange above the bowl to catch juice. Cut the orange sections into halves or thirds, depending on the size, and toss with the carrots. Transfer to a platter or a wide bowl.

  4. Step 4

    Slice the remaining orange or oranges into thin rounds. Cut the rounds in half, and arrange in an overlapping ring around the carrots. Sprinkle a little more cinnamon over the carrots and oranges, and serve.

Tip

  • Advance preparation: This will hold well for a few hours. Wait to arrange the orange slices so that you can toss the salad again before serving.

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Ratings

4 out of 5
105 user ratings
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Comments

ET

The leftovers tasted excellent blended into my chocolate protein shake this morning.

CJ

I am not a fan of cinnamon so I used 1/3 teaspoon of Madras curry instead. Delicious! Next time I'm going to add chopped pecans.

Jennie

Taking my inspiration from one of the commenters below, I made this with only orange segments and served in naans with fresh basil and cilantro, plain yogurt, pan-fried paneer, and green olives. My family said, "This is one of the more unusual dinners, but one of the best!" It was excellent!

Diane

My grandkids loved this salad abd even selected it for after school snack the next day. I added more oranges without reducing the orange juice. Next time i will skip the orange juice

Betsy M

Delicious way to use up slightly old carrots. I didn't like the texture of the dates in it so this time I used golden raisins, which I liked better. I had some cilantro I wanted to use up so threw that in too--very nice.

Betsy M

Tasty but very sweet. I added extra lemon juice.

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